It's nice to know I'm not alone. I have tried chex many times over the last 20 years or so. We used to head straight to the cereal aisle when we visited the US as kids to get them because they weren't available in Canada. They recently came to Canada so I tried them again. But it was the same result. I can handle them for a couple breakfasts and then the reaction is undeniable. It's so disappointing. When I contacted the company to question their processing for this product I was told the processing equipment is cleaned between runs of the wheat and gluten-free items, but they are run on the same equipment. It's hard to believe my stomach can be that sensitive but this sort of hyper-sensitivity seems to happen again and again.

I noticed a section somewhere here on super sensitive celiacs, so I'm off to read more there next....

But one more thing first, I wonder if there's a more centralized list of "gluten-free" products that have red flags. I would add to this list Kraft/Skippy etc peanut butters, Philadelphia cream cheese, Gluten-free rice krispies by Kellog's, Gluten-free corn flakes by Nature's Path, Gluten-free crackers by Breton's, the older style of San-J Tamari soy sauce (white or black labels that do NOT list wheat in the ingredients), against the grain products from Lakeview bakery in Calgary Alberta.

I react to chex also. Again it is a boxed thing! I now try to avoid anything boxed or bagged , key word is "Try" It is hard to do specially during the holiday season. But it is do able! I now just get fruit and veggies to pig out on. Celery carrots , apples oranges grapes are a good go to.

I don't do well with Chex, but for me it is definitely a sugar/processed crap reaction - nothing to do with gluten. If I keep it to a small bowl and eat something else with it that has decent protein I'm fine. Keep in mind, milk has sugars in it too, and the corn and rice in the cereal digest quickly and get turned to sugar too - so it's a triple-wammy.